Crunchy Baked Fennel
Ingredients
- 10 medium fennel bulbs—halved, cored and sliced 1/2 inch thick
- 1 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 2 cups panko (Japanese bread crumbs)
- 1 cup finely grated Parmigiano-Reggiano cheese
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 2 shallots, minced
- 2 teaspoons chopped thyme
- 2 tablespoons chopped flat-leaf parsley
- 1/4 cup dry white wine
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